Menu Nature’s Kitchen in Germany
When the restaurant just started out the food was made outside in the nature over a fire. At first it was called FCOGO which means food cooked on a grill outside. Later an employee Nora Faith thought of this name and we like it because it was original and had to do with the restaurant’s history. Nora Faith thought of this name because the food was cooked out in the nature and the nature was the kitchen. Then we thought it was too short so we added, in Germany. Nature’s Kitchen in Germany is a one of a kind restaurant name no one else in the country has this name. On most of our food we added a little of our secrete recipe that was though of when the restaurant just started out. The food has not changed since the restaurant started out.
Breakfast:
Deli Platter Breakfast.......................................................................... Includes: cheese, bread, deli meats and jam or jelly.
Cheeses include:
Hard Cheeses:
Allgäu Emmentaler (mild, nutty taste and distinctive round, cherry-sized holes)
Bergkäse - Mountain Cheese (often called the “baby brother” of the Allgäuer Emmentaler and made in the mountains, then brought down from the mountains to ripen)
Semi-hard Cheeses:
Tilsiter (moist and creamy texture and a mild taste with a distinctive tang)
Wilstermarschkäse(small holes and a light, tangy, sour flavor)
Gouda (mild and buttery taste when it’s young. If allowed to age, it becomes more piquant)
German Cheeses
Trappistenkäse (is perfect for slicing)
Steppenkäse (originally made by German immigrants)
Semi-soft Cheeses:
Edelpilzkäse- Blue-Veined Cheese (a blue cheese that is matured using the Penicilium Roqueforti mold)
Butterkäse (name of this cheese comes from its buttery taste and color)
Weisslackerkäse (quite a strong smell and a powerful flavor)
Steinbuscherkäse cheese (is produced in a similar way to the French Port Salut)
Soft Cheese:
Weiss-Blau Brie / Blauschimmel Brie(Blue Brie) (produce these cheeses in varieties ranging from mild to strong, but it is the mild version that is most popular )
Brie (spices on the rind and inside the paste; sometimes made with herbs, peppers, green peppercorns and nuts)
Camembert (with different fat contents from ¾ fat to rich creamy double cream)
Rotschmierkäse (Washed Rind Cheese) (pungent aroma and the mold on the surface is sticky)
Limburger (it has a sticky, not slimy rind , a white, soft, pliable, not runny paste and an intense aroma)
Romadur (similar to Limburger but it is smaller, softer and milder)
Münsterkäse ( originally made by the monks)
Weinkäse (mild, creamy cheese that is produced in small 3-ounce cylinders)
Odenwälder Frühstückskäse (can only be made using milk from cattle grazing within a certain region and handmade in a small cheese dairy in Hüttenthal)
Altenburger Ziegenkäse cheese (cheese is made with a combination of goats’ and cows’ milk)
Fresh Cheese:
Quark (low-fat curd cheese made from skim milk and soured with a lactic starter)
Körniger Frischkäse (Cottage Cheese), (also known as Hüttenkäse and is the equivalent of cottage cheese)
Rahm Frischkäse, Doppelrahm Frischkäse cheese (made by adding more cream to Quark)
Bread
All breads are fresh baked daily from our bakery.
Graubrot (sourdough bread made from rye)
Volkornbrot (heavy whole grain rye bread)
Schwarzbrot or Pumpernickel (whole grain rye bread baked with leaven)
Toast (any kind of bread pretty much. just ask the server and he or she will tell you)
We can make any kind of bread for you as long as you have reservation and tell us then. Those are just the most common breads said and the breads we make if you don't have reservations.
Meats
Lamb ( Marinated in our special herbs and spices and cooked on charcoal grill outside)
Bison ( organic bison meet that is slow cooked on a wood grill)
Pork ( Free ranged pork, marinated in special herbs and spices that is cooked on a wood grill)
Turkey ( Free ranged turkey that is marinated in our secret recipe and cooked on a charcoal grill outside)
Jams and Jelly's
Marmalade (Fruit preserves made of fresh citrus fruits and made of oranges, lemons, limes, grapefruit and strawberries)
Apricots( special recipe handed down through the generations using fresh apricot preserves)
Marmalade
Grapes ( hand picked grapes that are grown right outside our door)
Peaches( use only the ripest peaches grown to perfection)
Pancakes............................................................................ We can make the pancakes the way you want them. We can make a crepe-like pancake, an American pancake or a larger and puffy pancake baked in the oven. We don't have very many kinds of syrup because most people don't have syrup on their pancakes. All we have is the regular, maple and buttermilk syrup. We also have fruit toppings and fillings for you pancake instead of syrup. There are many different kinds of fruit toppings but all we have are apples, pears, grapes, bananas, lemons, blackberries, blueberries, cranberries and more. Just ask your server and they can tell you what other fruit toppings we have.
Cereal and fruit................................................................Muesli is one of our most eaten cereals. Also one of the most healthiest cereal because it has lots of good food for you. Like grains, seeds and dried fruit. Pretty much like a granola bar but not baked and browned. We have all kinds of fruits like apples, bananas, oranges, pears, Apricots, Cherry's, Peaches, Plums, blackberries, blueberries, cranberries and more. We can make a fruit salad for you or just chopped up into slices. Also we can just give it to you hole.
Soft-boiled eggs.................................................................... 2 soft-boiled eggs served with buttered toast. Soft-boiled eggs are like poached eggs.
German Rolls
Brötchen – German Bread Rolls ·Kümmelstange – caraway stick ·Laugenbrezel – soft pretzel made from sourdough · Mohnbrötchen – poppy seed roll ·Müsli-Brötchen – muesli roll with raisins · Rosinenbrötchen – sweet raisin rolls ·Sesambrötchen – sesame roll ·Vollkornbrötchen – whole-grain roll
Zweites Frühstück................................................................ Zweites Frühstück is a second breakfast in our restaurant. It's a lighter meal eaten around 10:30. You can have any drink, bread, meat ect. on the menu for the second breakfast. The only difference is that we don't give you as much food because it's a lighter meal eaten here at this restaurant.
You can mix and match theses foods together to make your favorite combination for Breakfast.
(Mittagessen)Lunch:
Frankfurters.......................................... Sausage that is smoked on the grill with special herbs and spices. It’s a combination of beef and pork and is served hot.
Frankfurters
Bockwurst.............................................Bockwurst is made of veal and pork. Herbs and spices are the same as Frankfurters. It requires thorough cooking on a grill
Tomato Salad......................................Fresh lettuce, tomatoes and vegetables are added. We make a homemade dressing that has tomatoes in it and we use olive oil instead of normal.
Currywurst..........................................Currywurst is not Bratwurst covered with a tomato sauce. Currywurst is similar to Knockwurst. Tomato sauce is served on a slice of Currywurst.
Bratwurst............................................German sausage made of pork and veal. Has a variety of hers and spices in it. It can be roasted, grilled or pan fried.
(Abendbrot)Dinner:
Meatloaf.................................... Fresh ground beef and rye bread. Herbs and spices added into beef and rye. Baked in an oven to full perfection.
Liver Loaf..................................Similar to liver sausage but a slight alteration. Cooked in an oven and has lots of herbs and spices.
Bamberger Krautbraten (bamberger and cabbage).....................Bamberger is like hamburger, but is made out of all game meats. Such as deer, ostrich, rabbit, squirlles. It is grilled to perfection and can be boiled if you choose. The Bambereger is one of our best burgers on the whole menu. It is topped with the finest vegetables which include: cabbage, red onions, lettuce, tomato, and basil pesto.
Frankfurters -- (cooked, smoked sausage) Originated in Frankfurt, Germany; combination of beef and pork or all beef which is cured, smoked and cooked; seasonings may include coriander, garlic, ground mustard, nutmeg, salt, sugar and white pepper; fully cooked but usually served hot; terms "frankfurter," "wiener" and "hot dog" often used interchangeably; sizes range from big dinner frankfurters to tiny cocktail size; may be skinless or with natural casings.
Liver Cheese or Liver Loaf -- (cooked sausage, sometimes called liver pudding) Ingredients and processing similar to liver sausage but with slight alteration to achieve more body for slicing. Molded in sandwich-size brick shape. Bockwurst (fresh sausage or cooked sausage) Made of veal and pork (generally higher proportion of veal), with milk, chives, eggs and chopped parsley; seasoning is similar to frankfurters, but may have additional condiments; available fresh or parboiled; highly perishable; requires thorough cooking. Tomato Salad
Slice the tomatoes, add some sliced onions and put it in an oil/vinegar sauce.
Add some salt and pepper.
Refinements: use olive oil instead of 'normal'; add garlic and / or parsley. Currywurst
It is very difficult to find Currywurst here in the good old USA. Many people make the mistake of thinking it is actually Bratwurst covered with a tomato sauce (wrong). Currywurst is similar in taste and texture to Knockwurst. The sauce is a tomato sauce, hungarian paparika, and powdered curry concoction (heated before being served over sliced wurst). They are mainly served at what is called a Snell Imbiss (Imbiss for short). There are many other great items to feast upon at an Imbiss, but if you want something to really remember, try Currywurst. You will love it! Bratwurst [ BRAHT-wurst; BRAHT-vursht ] is German sausage made of pork and veal seasoned with a variety of spices including ginger, nutmeg and coriander or caraway ( regions of German make and season their bratwurst differently ). Though it is now available precooked, bratwurst is generally found fresh and must be well grilled or sautéed before eating. It can be roasted (Roast Bratwurst; rost bratwurst), boiled (usually in beer), grilled, panfried, and much more. It can be eaten with mustard, grilled or sauteed onions, grilled or sauteed peppers, sauer kraut, but is best naked. If you are on the go in Germany Roast Bratwurst (rost bratwurst) is served on a bun called broetchen, usually with senf (aka spicy german mustard) from a local Imbiss (food stand). In most cases it is served with a side order of pommes frites (french fries) and mayo. At a home in Germany it can be served with kartoffeln salad (german potato salad), rote kohl (red sauer kraut), amd many other sides.
Gulaschsoup
250g stewing beef in cubes or gulasch
50g bacon, 2 Tbsp oil
2-3 onions
1 garlic clove
2 tsp paprika
cayenne pepper (optional)
4 Tbsp red wine
salt, pepper, majoran, thyme
1 Tbsp tomato paste
1 litre bouillon or water
1-2 potatoes
1 Tbsp flour or cornstarch
Cut meat in very (very) small cubes.
Cut bacon in small slices or cubes and fry in oil.
Fry the small cut onion and garlic in the oil until it is golden brown.
Season it with paprika, stir it and add 2 Tbsp water.
Add the meat and braise it.
Add red wine, the spices and herbs, the tomato paste and fill it up with liquid.
Cook it covered for about 1-1 ½ hours at low temperature.
About 15 minutes before it is finished add the small cut potatoes.
When finished add the flour or starch to thicken the soup a little.
**Recipe by**: Ursula Cote
**Taken from**: **//Last Leap//**,
The CFB Baden Soellingen Closure Recipe Book
2 to 3 lbs. ground beef
2 c. rye bread, cut fine
1 lb. can drained sauerkraut
1 c. milk
1/2 c. chopped onion
3 eggs, beaten
1 tsp. caraway seed
Pepper to taste
2 tbsp. catsup or chili sauceMix above ingredients together and bake at 350 degrees for 2 hours. Top with glaze for additional 15 minutes.GLAZE TOPPING:1/2 c. brown sugar
1/2 c. catsup
2 tbsp. mustard
German cuisine is a style of cooking derived from the nation of Germany.
It has evolved as a national cuisine through centuries of social and political change with variations from region to region.
The southern regions of Germany, Bavaria and Swabia share many dishes.
ingredients and dishes vary by province.
There are many significant regional dishes that have become both national and regional.
Many dishes that were once regional, however, have proliferated in different variations across the country in the present day.
German food hasn’t really taken off in the Northwest the way the cuisines have of France, Italy, China, Thailand and pretty much every other place south of Greenland.
In Germany the traditional afternoon meal is called Kaffee (coffee), Nachmittagskaffee (afternoon coffee) or Kaffee und Kuchen (coffee and cake).
Only sweet foodstuffs are served, with cream-based cakes taking priority (such as Black Forest gateau), although drier forms of cake, fruit tarts and pastries may also be served.
In modern times, because of work and lack of time, a Kaffee is an event reserved for Sunday afternoons with a carefully set coffee table, tablecloth, and invited guests.
Traditionally coffee is the preferred drink served (with cream, or condensed milk, and/or sugar), but in recent decades tea has become more popular also to the common German people.
Friends may sometimes gather to have an English-style tea instead of the usual Nachmittagskaffee.
A typical German breakfast may include bread, toast or rolls with jam, marmalade or honey as well as eggs and strong coffee or tea.
They also usually eat cold meat and cheese for breakfast. http://www.mrbreakfast.com/w_germany.asp
A typical German breakfast (Frühstück) falls somewhere between what we'd call a deli platter and a continental breakfast.
Cold meats (including their famous sausages) and cheeses are served along side a variety of breads and sweet toppings like jam, marmalade and honey
Soft-boiled eggs, cereal and fruit would round out a large breakfast.
crusty rolls know as Brötchen (small bread) are most common
"Krauts" as they are affectionately sometimes called, have a knack for adding flavorful seeds to their breads
Sesame seeds, caraway seeds and poppy seeds are often sprinkled on rolls just before they are placed in the oven to bake
Sausage is so ingrained in German culture, instead of saying "That's okay with me", they commonly say, "Es ist mir Wurst" ("It is sausage to me").
Pancakes are only mildly popular for breakfast in Germany, despite the prevalence of German Pancake recipes in cookbooks and on the internet
Some will tell you the official German pancake is crepe-like, between the size of a French crepe and an American pancake. Others will say that it's a large puffy pancake that's baked in the oven.
Pancakes in Germany rarely see maple syrup
Muesli is the breakfast cereal of distinction in Germany.
It's a collection of grains, seeds, dried fruits and other wholesome ingredients
t's basically granola that was never baked and browned. The grains are often soaked for an extended period to soften them up
Many people find muesli to be bland, but not the Germans... they love it.
The most common German breakfast beverages are coffee, hot chocolate, tea and fruit juices.
Southern Germany has a tradition called Zweites Frühstück... SECOND BREAKFAST! It's typically a lighter meal eaten around 10:30 in the morning consisting of coffee, pastries and/or sausages.
Germans prefer the breakfast menu consisting of bread, toast, and bread rolls supplemented with jam, honey, marmalade, eggs over a cup of strong coffee or tea. For children, usually milk or cocoa is prefered. Delicacies like deli meats, such as ham, salami are also common on breakfast menu http://www.germanfoods.org/consumer/facts/guidetocheese.cfm
Hard Cheese (Hartkäse)
Semi-Hard Cheese (Schnittkäse)
Semi-Soft Cheese (Halbfester Schnittkäse)
Soft Cheese (Weichkäse)
Fresh Cheese (Frischkäse)
The Germans are very proud of their hard cheeses, particularly the Allgäu Emmentaler and Bergkäse (Mountain Cheese (hard cheese)Allgäuer Bergkäse (Mountain Cheese)
Mountain cheese
This cheese is often called the “baby brother” of the Allgäuer Emmentaler and is sometimes called Alpenkäse (Alp Cheese). Although it is made using similar production methods to the Emmentaler, one of the differences between the two cheeses is that Bergkäse is made in the mountains in alpine dairy huts or small mountain farms during the late spring and summer. After 4 weeks, the young Allgäuer Bergkäse is brought down from the mountains to ripen. Other differences between the two cheeses is that Bergkäse is ripened at a cooler temperature, has smaller holes than Emmentaler and is eaten young, at between three to four months
Tilsiter
This is one of Germany’s native cheeses that comes from the former province of East Prussia. Apparently Tilsiter was created by Dutch immigrants in the mid-19th century while they were trying to recreate their famous Gouda. It is mainly produced in Northern Germany, although there are variations made throughout Germany. It has a moist and creamy texture and a mild taste with a distinctive tang. Some brands of Tilsiter are produced with herbs, pepper and caraway seeds Wilstermarschkäse
This cheese comes from the borders of the Marsch, which lies behind the sea dykes of Schleswig-Holstein, close to Hamburg. Like Tilsiter, Wilstermarschkäse is said to have been first made by Dutch immigrants. It is made only in a dairy in Itzehoe, using whole or partially skimmed milk from the region. It is popular for breakfast and perfect for slicing, although sadly it is not easy to find. It has small holes and a light, tangy, sour flavor. It is also known as Holsteinermarschkäse or just Marschkäse
Gouda
Germany has been making Gouda for almost 200 years and it remains one of the country’s most popular cheeses. It is made from full cream milk and has a mild and buttery taste when it’s young. If allowed to age, it becomes more piquant. It melts well, so it is often used for fondues, gratins and sauces. Trappistenkäse
This mild cheese was first created in France by Trappist monks. It is made mostly in southern and central Germany and is perfect for slicing Steppenkäse
These cheeses were originally made by German immigrants living on the Russian Steppes
Edelpilzkäse (Blue-Veined Cheese)
Literally translated, Edelpilzkäse means “Noble Mold Cheese”. It is a blue cheese that is matured using the Penicilium Roqueforti mold. Butterkäse
The name of this cheese comes from its buttery taste and color. It is a mild cheese and is often referred to as Damenkäse or "Ladies Cheese". Weisslackerkäse
The name of this cheese translates as “white lacquer cheese”, which refers to its varnish-like mold surface. It is also known as Bayerische Bierkäse (Bavarian Beer Cheese) and is a southern specialty that goes well with German beer. It has quite a strong smell and a powerful flavor. Steinbuscherkäse
This is one of the four standard types of semi-soft cheese, although it is thought of as a semi-hard cheese. It is one of Germany’s oldest cheeses, first produced in the mid-19th century in Steinbusch, now Choszczno in Poland. During the time of the German Democratic Republic (former East Germany), it was the favorite cheese from the Mecklenburg dairies and its is produced in a similar way to the French Port Salut.
Weiss-Blau Brie / Blauschimmel Brie (Blue Brie)
The Germans were the first to discover this white rind brie cheese matured with the penicilium roqueforti mold in the 1970’s. They produce these cheeses in varieties ranging from mild to strong, but it is the mild version that is most popular and most often copied. It's often referred to as the blue cheese for people who don’t like blue cheese Brie
German bries are usually milder, smaller and taller than French bries and often have spices on the rind and inside the paste. They are also sometimes made with herbs, peppers, green peppercorns and nuts. Camembert
German Camembert is produced in many sizes and with different fat contents from ¾ fat to rich creamy double cream (Doppelrahmstufe). Rotschmierkäse (Washed Rind Cheese)
Literally translated as “red mold cheese”, this family of cheeses is sometimes referred to as the “the stickies and the smellies” since they have a pungent aroma and the mold on the surface is sticky. Most washed rind cheeses were originally produced in monasteries, since they are time-consuming to produce and therefore suited the slower lifestyle of the monks. Limburger
This cheese was originally made by the Trappist monks in Belgium and was adopted by the cheese makers in the Allgäu in the 19th century. It is a very temperamental cheese and needs a lot of skill to ripen correctly as it’s very sensitive. When at its best, it has a sticky, not slimy rind , a white, soft, pliable, not runny paste and an intense aroma. Because of its strong smell it’s often called “Stinkkäse“ or “Stinky Cheese”! Romadur
This is similar to Limburger and also comes from Belgium. However, it is smaller, softer and milder. The smell is also less intense. Münsterkäse
Munster was originally made by the monks of Munster Abbey in France during the Middle Ages. It was then adopted by the Germans when the Alsace region of France became part of Germany. The Alsace region switched back and forth from France to Germany and by the time it became part of France, the Germans had added an umlaut to the word and made it their own cheese. Weinkäse
Literally translated this means “wine cheese”. It was given this name because it was invented early in the 20th century by German cheese makers as an accompaniment to the fruity wines of the Moselle and Rhine Rivers. It is a mild, creamy cheese that is produced in small 3-ounce cylinders. Odenwälder Frühstückskäse (PDO)
This is a “breakfast cheese” (Frühstückskäse) from the South Hessian Oldwald region and is a real specialty German cheese. Because it has been awarded a PDO, the cheese can only be made using milk from cattle grazing within a certain region and handmade in a small cheese dairy in Hüttenthal. Altenburger Ziegenkäse (PDO) Ziegenkäse translates as goats cheese, but this traditional mid-19th century cheese is made with a combination of goats’ and cows’ milk. Because it has a PDO, it can only be made in just two eastern German dairies in Saxony and Thuringia, although during the time of the German Democratic Republic (former East Germany), very little of this type of cheese was produced there. Since reunification, this once rare cheese is now available all over the country.
valerie's notes frome hear on up
BLAKES NOTES:
Germans with their dinner usually have differentto go with a specific meal.
Beer: Is very common throughout all parts of Germany, with many local and regional breweries producing a wide variety of fine beers. Beer is generally not as expensive as in other countries and is has very good quality.
Wine: although wine is not as popular as beer, yet for all of the rich Germans, it is very formal and elegant.
Korn: A German spirit made from malt, which is a mixture of wheat, rye and barley, which can only be found in parts of Germany and has added flavors such as oranges, peaches, cherries, and plums.
Coffee: Is like water, it can be drank during anytime of the day. Some Germans drink coffee with a piece of cake or just to relax
is not the last meal of the day. It is a smaller meal then lunch and is mostly bread, meats, cheese, vegetables, and some kind of drink (stated below) and to follow dinner they occasionally have desert.
Preparation: Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook until lightly browned. Drain off excess fat. Add the chopped cabbage, caraway seeds, salt, and pepper. Pour in the white wine. Cover and simmer the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1 t of vegetable oil; line the dish with half the cabbage leaves. Spoon in the meat mixture, cover with the rest of the cabbage leaves. Cut bacon strips in half and arrange on top. Place in preheated 350F oven; bake for approximately 45 minutes.
Apfelstrudel (Apple Strudel)
Ingredients:
**Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups apples; tart -- sliced
3/4 cup almonds -- ground
3/4 cup raisins
8 ounces fillo leaves; 1/2 box -- thawed
1 tablespoon lemon rind -- grated
1 3/4 cups butter; -- (no margarine),
-- melted
3/4 cup sugar
1 cup bread crumbs -- finely crushed
2 teaspoons cinnamon**
Preparation:**
Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside. Place 1 fillo leaf on a kitchen towel and brush with melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 c of butter. Cook and stir bread crumbs with 1/4 c of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the fillo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 T crumbs. Repeat the entire procedure for the second strudel. Bake the strudels at 400F for 20 to 25 minutes, until browned. Makes 2 strudels, 6 to 8 servings each. NOTE: Frozen fillo leaves for strudel can be found at most supermarkets in the frozen foods sections.
Nature’s Kitchen in Germany
When the restaurant just started out the food was made outside in the nature over a fire. At first it was called FCOGO which means food cooked on a grill outside. Later an employee Nora Faith thought of this name and we like it because it was original and had to do with the restaurant’s history. Nora Faith thought of this name because the food was cooked out in the nature and the nature was the kitchen. Then we thought it was too short so we added, in Germany. Nature’s Kitchen in Germany is a one of a kind restaurant name no one else in the country has this name. On most of our food we added a little of our secrete recipe that was though of when the restaurant just started out. The food has not changed since the restaurant started out.
Breakfast:
Deli Platter Breakfast .......................................................................... Includes: cheese, bread, deli meats and jam or jelly.
Cheeses include:
Hard Cheeses:Semi-hard Cheeses:
Semi-soft Cheeses:
Soft Cheese:
Fresh Cheese:
Bread
All breads are fresh baked daily from our bakery.We can make any kind of bread for you as long as you have reservation and tell us then. Those are just the most common breads said and the breads we make if you don't have reservations.
Meats
Jams and Jelly's
Pancakes............................................................................ We can make the pancakes the way you want them. We can make a crepe-like pancake, an American pancake or a larger and puffy pancake baked in the oven. We don't have very many kinds of syrup because most people don't have syrup on their pancakes. All we have is the regular, maple and buttermilk syrup. We also have fruit toppings and fillings for you pancake instead of syrup. There are many different kinds of fruit toppings but all we have are apples, pears, grapes, bananas, lemons, blackberries, blueberries, cranberries and more. Just ask your server and they can tell you what other fruit toppings we have.
Cereal and fruit................................................................ Muesli is one of our most eaten cereals. Also one of the most healthiest cereal because it has lots of good food for you. Like grains, seeds and dried fruit. Pretty much like a granola bar but not baked and browned. We have all kinds of fruits like apples, bananas, oranges, pears, Apricots, Cherry's, Peaches, Plums, blackberries, blueberries, cranberries and more. We can make a fruit salad for you or just chopped up into slices. Also we can just give it to you hole.
Soft-boiled eggs.................................................................... 2 soft-boiled eggs served with buttered toast. Soft-boiled eggs are like poached eggs.
German Rolls
Brötchen – German Bread Rolls· Kümmelstange – caraway stick
· Laugenbrezel – soft pretzel made from sourdough
· Mohnbrötchen – poppy seed roll
· Müsli-Brötchen – muesli roll with raisins
· Rosinenbrötchen – sweet raisin rolls
· Sesambrötchen – sesame roll
· Vollkornbrötchen – whole-grain roll
Zweites Frühstück................................................................ Zweites Frühstück is a second breakfast in our restaurant. It's a lighter meal eaten around 10:30. You can have any drink, bread, meat ect. on the menu for the second breakfast. The only difference is that we don't give you as much food because it's a lighter meal eaten here at this restaurant.
You can mix and match theses foods together to make your favorite combination for Breakfast.
(Mittagessen)Lunch:
Frankfurters.......................................... Sausage that is smoked on the grill with special herbs and spices. It’s a combination of beef and pork and is served hot.
Bockwurst.............................................Bockwurst is made of veal and pork. Herbs and spices are the same as Frankfurters. It requires thorough cooking on a grill
Tomato Salad......................................Fresh lettuce, tomatoes and vegetables are added. We make a homemade dressing that has tomatoes in it and we use olive oil instead of normal.
Currywurst..........................................Currywurst is not Bratwurst covered with a tomato sauce. Currywurst is similar to Knockwurst. Tomato sauce is served on a slice of Currywurst.
Bratwurst............................................German sausage made of pork and veal. Has a variety of hers and spices in it. It can be roasted, grilled or pan fried.
(Abendbrot)Dinner:
Meatloaf.................................... Fresh ground beef and rye bread. Herbs and spices added into beef and rye. Baked in an oven to full perfection.
Liver Loaf..................................Similar to liver sausage but a slight alteration. Cooked in an oven and has lots of herbs and spices.
Bamberger Krautbraten (bamberger and cabbage).....................Bamberger is like hamburger, but is made out of all game meats. Such as deer, ostrich, rabbit, squirlles. It is grilled to perfection and can be boiled if you choose. The Bambereger is one of our best burgers on the whole menu. It is topped with the finest vegetables which include: cabbage, red onions, lettuce, tomato, and basil pesto.Beverages:
Beer, wine, water, coffeeDeserts:
Valerie's work is in blue and Valerie's facts are in purple.
Notes:
http://www.travelsthroughgermany.com/website2/germanfood.htm
Frankfurters -- (cooked, smoked sausage) Originated in Frankfurt, Germany; combination of beef and pork or all beef which is cured, smoked and cooked; seasonings may include coriander, garlic, ground mustard, nutmeg, salt, sugar and white pepper; fully cooked but usually served hot; terms "frankfurter," "wiener" and "hot dog" often used interchangeably; sizes range from big dinner frankfurters to tiny cocktail size; may be skinless or with natural casings.
Liver Cheese or Liver Loaf -- (cooked sausage, sometimes called liver pudding) Ingredients and processing similar to liver sausage but with slight alteration to achieve more body for slicing. Molded in sandwich-size brick shape.
Bockwurst (fresh sausage or cooked sausage) Made of veal and pork (generally higher proportion of veal), with milk, chives, eggs and chopped parsley; seasoning is similar to frankfurters, but may have additional condiments; available fresh or parboiled; highly perishable; requires thorough cooking.
Tomato Salad
Slice the tomatoes, add some sliced onions and put it in an oil/vinegar sauce.
Add some salt and pepper.
Refinements: use olive oil instead of 'normal'; add garlic and / or parsley.
Currywurst
It is very difficult to find Currywurst here in the good old USA. Many people make the mistake of thinking it is actually Bratwurst covered with a tomato sauce (wrong). Currywurst is similar in taste and texture to Knockwurst. The sauce is a tomato sauce, hungarian paparika, and powdered curry concoction (heated before being served over sliced wurst). They are mainly served at what is called a Snell Imbiss (Imbiss for short). There are many other great items to feast upon at an Imbiss, but if you want something to really remember, try Currywurst. You will love it!
Bratwurst [ BRAHT-wurst; BRAHT-vursht ] is German sausage made of pork and veal seasoned with a variety of spices including ginger, nutmeg and coriander or caraway ( regions of German make and season their bratwurst differently ). Though it is now available precooked, bratwurst is generally found fresh and must be well grilled or sautéed before eating. It can be roasted (Roast Bratwurst; rost bratwurst), boiled (usually in beer), grilled, panfried, and much more. It can be eaten with mustard, grilled or sauteed onions, grilled or sauteed peppers, sauer kraut, but is best naked. If you are on the go in Germany Roast Bratwurst (rost bratwurst) is served on a bun called broetchen, usually with senf (aka spicy german mustard) from a local Imbiss (food stand). In most cases it is served with a side order of pommes frites (french fries) and mayo. At a home in Germany it can be served with kartoffeln salad (german potato salad), rote kohl (red sauer kraut), amd many other sides.
Gulaschsoup
250g stewing beef in cubes or gulasch 50g bacon, 2 Tbsp oil 2-3 onions 1 garlic clove 2 tsp paprika cayenne pepper (optional) 4 Tbsp red wine salt, pepper, majoran, thyme 1 Tbsp tomato paste 1 litre bouillon or water 1-2 potatoes 1 Tbsp flour or cornstarch Cut meat in very (very) small cubes. Cut bacon in small slices or cubes and fry in oil. Fry the small cut onion and garlic in the oil until it is golden brown. Season it with paprika, stir it and add 2 Tbsp water. Add the meat and braise it. Add red wine, the spices and herbs, the tomato paste and fill it up with liquid. Cook it covered for about 1-1 ½ hours at low temperature. About 15 minutes before it is finished add the small cut potatoes. When finished add the flour or starch to thicken the soup a little. **Recipe by**: Ursula Cote **Taken from**: **//Last Leap//**, The CFB Baden Soellingen Closure Recipe Book2 c. rye bread, cut fine
1 lb. can drained sauerkraut
1 c. milk
1/2 c. chopped onion
3 eggs, beaten
1 tsp. caraway seed
Pepper to taste
2 tbsp. catsup or chili sauceMix above ingredients together and bake at 350 degrees for 2 hours. Top with glaze for additional 15 minutes.GLAZE TOPPING:1/2 c. brown sugar
1/2 c. catsup
2 tbsp. mustard
http://en.wikipedia.org/wiki/German_cuisine
German cuisine is a style of cooking derived from the nation of Germany.
It has evolved as a national cuisine through centuries of social and political change with variations from region to region.
The southern regions of Germany, Bavaria and Swabia share many dishes.
ingredients and dishes vary by province.
There are many significant regional dishes that have become both national and regional.
Many dishes that were once regional, however, have proliferated in different variations across the country in the present day.
http://www.portlandtribune.com/features/story.php?story_id=115163441759554200
German food hasn’t really taken off in the Northwest the way the cuisines have of France, Italy, China, Thailand and pretty much every other place south of Greenland.
http://en.wikipedia.org/wiki/Tea_(meal)
In Germany the traditional afternoon meal is called Kaffee (coffee), Nachmittagskaffee (afternoon coffee) or Kaffee und Kuchen (coffee and cake).
Only sweet foodstuffs are served, with cream-based cakes taking priority (such as Black Forest gateau), although drier forms of cake, fruit tarts and pastries may also be served.
In modern times, because of work and lack of time, a Kaffee is an event reserved for Sunday afternoons with a carefully set coffee table, tablecloth, and invited guests.
Traditionally coffee is the preferred drink served (with cream, or condensed milk, and/or sugar), but in recent decades tea has become more popular also to the common German people.
Friends may sometimes gather to have an English-style tea instead of the usual Nachmittagskaffee.
http://www.twigg.de/english/Typical-German-food.htm
Pork, poultry and beef are the typically used meat in Germany
A typical German breakfast may include bread, toast or rolls with jam, marmalade or honey as well as eggs and strong coffee or tea.
They also usually eat cold meat and cheese for breakfast.
http://www.mrbreakfast.com/w_germany.asp
A typical German breakfast (Frühstück) falls somewhere between what we'd call a deli platter and a continental breakfast.
Cold meats (including their famous sausages) and cheeses are served along side a variety of breads and sweet toppings like jam, marmalade and honey
Soft-boiled eggs, cereal and fruit would round out a large breakfast.
crusty rolls know as Brötchen (small bread) are most common
"Krauts" as they are affectionately sometimes called, have a knack for adding flavorful seeds to their breads
Sesame seeds, caraway seeds and poppy seeds are often sprinkled on rolls just before they are placed in the oven to bake
Sausage is so ingrained in German culture, instead of saying "That's okay with me", they commonly say, "Es ist mir Wurst" ("It is sausage to me").
Pancakes are only mildly popular for breakfast in Germany, despite the prevalence of German Pancake recipes in cookbooks and on the internet
Some will tell you the official German pancake is crepe-like, between the size of a French crepe and an American pancake. Others will say that it's a large puffy pancake that's baked in the oven.
Pancakes in Germany rarely see maple syrup
Muesli is the breakfast cereal of distinction in Germany.
It's a collection of grains, seeds, dried fruits and other wholesome ingredients
t's basically granola that was never baked and browned. The grains are often soaked for an extended period to soften them up
Many people find muesli to be bland, but not the Germans... they love it.
The most common German breakfast beverages are coffee, hot chocolate, tea and fruit juices.
Southern Germany has a tradition called Zweites Frühstück... SECOND BREAKFAST! It's typically a lighter meal eaten around 10:30 in the morning consisting of coffee, pastries and/or sausages.
Germans prefer the breakfast menu consisting of bread, toast, and bread rolls supplemented with jam, honey, marmalade, eggs over a cup of strong coffee or tea. For children, usually milk or cocoa is prefered. Delicacies like deli meats, such as ham, salami are also common on breakfast menu
http://www.germanfoods.org/consumer/facts/guidetocheese.cfm
The Germans are very proud of their hard cheeses, particularly the Allgäu Emmentaler and Bergkäse (Mountain Cheese
(hard cheese)Allgäuer Bergkäse (Mountain Cheese)
Mountain cheese
This cheese is often called the “baby brother” of the Allgäuer Emmentaler and is sometimes called Alpenkäse (Alp Cheese). Although it is made using similar production methods to the Emmentaler, one of the differences between the two cheeses is that Bergkäse is made in the mountains in alpine dairy huts or small mountain farms during the late spring and summer. After 4 weeks, the young Allgäuer Bergkäse is brought down from the mountains to ripen. Other differences between the two cheeses is that Bergkäse is ripened at a cooler temperature, has smaller holes than Emmentaler and is eaten young, at between three to four months
Tilsiter
This is one of Germany’s native cheeses that comes from the former province of East Prussia. Apparently Tilsiter was created by Dutch immigrants in the mid-19th century while they were trying to recreate their famous Gouda. It is mainly produced in Northern Germany, although there are variations made throughout Germany. It has a moist and creamy texture and a mild taste with a distinctive tang. Some brands of Tilsiter are produced with herbs, pepper and caraway seeds
Wilstermarschkäse
This cheese comes from the borders of the Marsch, which lies behind the sea dykes of Schleswig-Holstein, close to Hamburg. Like Tilsiter, Wilstermarschkäse is said to have been first made by Dutch immigrants. It is made only in a dairy in Itzehoe, using whole or partially skimmed milk from the region. It is popular for breakfast and perfect for slicing, although sadly it is not easy to find. It has small holes and a light, tangy, sour flavor. It is also known as Holsteinermarschkäse or just Marschkäse
Gouda
Germany has been making Gouda for almost 200 years and it remains one of the country’s most popular cheeses. It is made from full cream milk and has a mild and buttery taste when it’s young. If allowed to age, it becomes more piquant. It melts well, so it is often used for fondues, gratins and sauces.
Trappistenkäse
This mild cheese was first created in France by Trappist monks. It is made mostly in southern and central Germany and is perfect for slicing
Steppenkäse
These cheeses were originally made by German immigrants living on the Russian Steppes
Edelpilzkäse (Blue-Veined Cheese)
Literally translated, Edelpilzkäse means “Noble Mold Cheese”. It is a blue cheese that is matured using the Penicilium Roqueforti mold.
Butterkäse
The name of this cheese comes from its buttery taste and color. It is a mild cheese and is often referred to as Damenkäse or "Ladies Cheese".
Weisslackerkäse
The name of this cheese translates as “white lacquer cheese”, which refers to its varnish-like mold surface. It is also known as Bayerische Bierkäse (Bavarian Beer Cheese) and is a southern specialty that goes well with German beer. It has quite a strong smell and a powerful flavor.
Steinbuscherkäse
This is one of the four standard types of semi-soft cheese, although it is thought of as a semi-hard cheese. It is one of Germany’s oldest cheeses, first produced in the mid-19th century in Steinbusch, now Choszczno in Poland. During the time of the German Democratic Republic (former East Germany), it was the favorite cheese from the Mecklenburg dairies and its is produced in a similar way to the French Port Salut.
Weiss-Blau Brie / Blauschimmel Brie (Blue Brie)
The Germans were the first to discover this white rind brie cheese matured with the penicilium roqueforti mold in the 1970’s. They produce these cheeses in varieties ranging from mild to strong, but it is the mild version that is most popular and most often copied. It's often referred to as the blue cheese for people who don’t like blue cheese
Brie
German bries are usually milder, smaller and taller than French bries and often have spices on the rind and inside the paste. They are also sometimes made with herbs, peppers, green peppercorns and nuts.
Camembert
German Camembert is produced in many sizes and with different fat contents from ¾ fat to rich creamy double cream (Doppelrahmstufe).
Rotschmierkäse (Washed Rind Cheese)
Literally translated as “red mold cheese”, this family of cheeses is sometimes referred to as the “the stickies and the smellies” since they have a pungent aroma and the mold on the surface is sticky. Most washed rind cheeses were originally produced in monasteries, since they are time-consuming to produce and therefore suited the slower lifestyle of the monks.
Limburger
This cheese was originally made by the Trappist monks in Belgium and was adopted by the cheese makers in the Allgäu in the 19th century. It is a very temperamental cheese and needs a lot of skill to ripen correctly as it’s very sensitive. When at its best, it has a sticky, not slimy rind , a white, soft, pliable, not runny paste and an intense aroma. Because of its strong smell it’s often called “Stinkkäse“ or “Stinky Cheese”!
Romadur
This is similar to Limburger and also comes from Belgium. However, it is smaller, softer and milder. The smell is also less intense.
Münsterkäse
Munster was originally made by the monks of Munster Abbey in France during the Middle Ages. It was then adopted by the Germans when the Alsace region of France became part of Germany. The Alsace region switched back and forth from France to Germany and by the time it became part of France, the Germans had added an umlaut to the word and made it their own cheese.
Weinkäse
Literally translated this means “wine cheese”. It was given this name because it was invented early in the 20th century by German cheese makers as an accompaniment to the fruity wines of the Moselle and Rhine Rivers. It is a mild, creamy cheese that is produced in small 3-ounce cylinders.
Odenwälder Frühstückskäse (PDO)
This is a “breakfast cheese” (Frühstückskäse) from the South Hessian Oldwald region and is a real specialty German cheese. Because it has been awarded a PDO, the cheese can only be made using milk from cattle grazing within a certain region and handmade in a small cheese dairy in Hüttenthal.
Altenburger Ziegenkäse (PDO)
Ziegenkäse translates as goats cheese, but this traditional mid-19th century cheese is made with a combination of goats’ and cows’ milk. Because it has a PDO, it can only be made in just two eastern German dairies in Saxony and Thuringia, although during the time of the German Democratic Republic (former East Germany), very little of this type of cheese was produced there. Since reunification, this once rare cheese is now available all over the country.
valerie's notes frome hear on up
BLAKES NOTES:
Germans with their dinner usually have differentto go with a specific meal.
Beer: Is very common throughout all parts of Germany, with many local and regional breweries producing a wide variety of fine beers. Beer is generally not as expensive as in other countries and is has very good quality.
Wine: although wine is not as popular as beer, yet for all of the rich Germans, it is very formal and elegant.
Korn: A German spirit made from malt, which is a mixture of wheat, rye and barley, which can only be found in parts of Germany and has added flavors such as oranges, peaches, cherries, and plums.
Coffee: Is like water, it can be drank during anytime of the day. Some Germans drink coffee with a piece of cake or just to relax
is not the last meal of the day. It is a smaller meal then lunch and is mostly bread, meats, cheese, vegetables, and some kind of drink (stated below) and to follow dinner they occasionally have desert.
Bamberger Krautbraten (Bamberger Meat & Cabbage)
http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=German&ttl=1&Recipe_id_int=45195
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound cabbage; head -- small 1 tablespoon vegetable oil 2 onions; medium -- chopped 1/2 pound pork; lean -- cubed 1 pound ground beef -- lean 1 teaspoon caraway seed 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 cup white wine -- dry 1 teaspoon vegetable oil 3 bacon; strips -- thick slicedRemove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook until lightly browned. Drain off excess fat. Add the chopped cabbage, caraway seeds, salt, and pepper. Pour in the white wine. Cover and simmer the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1 t of vegetable oil; line the dish with half the cabbage leaves. Spoon in the meat mixture, cover with the rest of the cabbage leaves. Cut bacon strips in half and arrange on top. Place in preheated 350F oven; bake for approximately 45 minutes.
**Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups apples; tart -- sliced 3/4 cup almonds -- ground 3/4 cup raisins 8 ounces fillo leaves; 1/2 box -- thawed 1 tablespoon lemon rind -- grated 1 3/4 cups butter; -- (no margarine), -- melted 3/4 cup sugar 1 cup bread crumbs -- finely crushed 2 teaspoons cinnamon**Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside. Place 1 fillo leaf on a kitchen towel and brush with melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 c of butter. Cook and stir bread crumbs with 1/4 c of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the fillo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 T crumbs. Repeat the entire procedure for the second strudel. Bake the strudels at 400F for 20 to 25 minutes, until browned. Makes 2 strudels, 6 to 8 servings each. NOTE: Frozen fillo leaves for strudel can be found at most supermarkets in the frozen foods sections.